COOK I

Michigan Dining is a renowned dining service provider affiliated with the University of Michigan, known for its commitment to culinary excellence and delivering high-quality food services to the university community. As a leading food service establishment, Michigan Dining offers a diverse range of dining options across its multiple locations, including production kitchens and front-of-house stations. Michigan Dining places a strong emphasis on food quality, nutrition, hygiene, and customer satisfaction, striving to maintain nationally recognized standards for culinary practices. The organization operates within a unionized environment under the AFSCME union agreement, ensuring fair wages, benefits, and working conditions for its employees. This setting promotes a supportive and respectful workplace where employees have opportunities for professional growth, benefit from comprehensive employee assistance programs, and work-life balance initiatives.

The Cook I position at Michigan Dining is a full-time, regular, nonexempt role based at the Ann Arbor Campus. The salary range for this position is $42,473.60 to $44,969.60 annually, reflecting Michigan Dining's commitment to providing a living wage with annual increases. Employees enjoy benefits such as free bus fare via AATA bus routes, paid holidays, health insurance, dental and vision coverage, and retirement contributions with employer matching. Michigan Dining also supports career advancement through continuing education, tuition assistance, and culinary certifications. This position is ideal for individuals passionate about food preparation and eager to contribute to a team recognized for culinary achievements.

This role involves preparing food items by following standardized recipes in either back-of-house production kitchens or front-of-house stations. The Cook I is responsible for ensuring that all meals meet precise nutritional standards and maintain high quality in taste and presentation. Communication is a critical part of the role, requiring ongoing dialogue with culinary and management staff to address food production challenges, sanitation, quality control, health and safety compliance, and maintenance matters. Michigan Dining responds to business fluctuations by offering flexible work assignments determined through a seniority-driven bidding process and may require assignments across various departments to maintain year-round work schedules. The work schedule typically includes afternoons and evenings from Sunday to Saturday with specific off days mid-week, designed to support employee work-life balance.

This position requires the ability to work in a fast-paced environment, manage physical demands such as standing for extended periods and lifting items up to 50 pounds, and adhere to established safety and hygiene protocols. The Cook I position at Michigan Dining offers a unique career opportunity within a respected institution that values diversity, equal opportunity, and employee growth within the hospitality and service industry.